05-31-2012, 17:54
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#151
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 3,997
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Cliff's Bachelor Casserole
Made this in my bachelor days. Got the idea from the beef and rice LRRP meal. Wife loves it and makes it when short on time. Enjoy.
1 lb. ground meat
1 c. rice
1 can Cream of Mushroom soup
Seasoning to taste
Makes 6 servings.
Prepare rice with ¾ the recommended amount of water. Brown meat and drain, add cooked rice and Cream of Mushroom soup. Warm and season to taste.
Add salt, pepper, creole sauce, etc. - whatever your taste buds crave.
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It's Never Crowded Along the Extra Mile - Wayne Dyer
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MR2 is offline
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05-31-2012, 17:56
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#152
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Michelle
I have no idea? Old family recipe.... from my maternal Grandma. She's dead now, so I can't ask.... wouldn't want to piss her off anyway. 100% French Catholic and 200% no-nonsense!
The boys like it anyway, so that's all that matters in this house.
m1
ETA: If you use mayo in your potato salad, you *are* putting eggs in your potato salad Sir. Respectfully submitted.
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LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.
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Team Sergeant is offline
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05-31-2012, 18:01
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#153
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Area Commander
Join Date: May 2006
Location: Raeford, NC
Posts: 3,374
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Quote:
Originally Posted by Team Sergeant
LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.
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+1 on the capers. Anchovies also add an interesting flavor.
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"If one day you decide to know yourself...you'll have to choose the warrior path...You'll reach the darkness of your spirit.... Then, if you overcome your fears....You will know who you are."
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Snaquebite is offline
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05-31-2012, 21:11
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#154
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Guest
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Quote:
Originally Posted by Team Sergeant
LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.
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Capers are not one of my favorites, but that sure does sound good in potato salad. Thank you for the tip, TS.
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06-01-2012, 08:01
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#155
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I know what mayonnaise is made from but it has been modified to an unrecognizeable form.
MR2- I made the same thing in my college days. We called it "KhaK". I don't know why we called it khak but I think it had something to do with what someone said the first time they saw it...
Last edited by mark46th; 06-01-2012 at 08:04.
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06-01-2012, 08:35
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#156
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RIP Quiet Professional
Join Date: Jun 2009
Location: The Ozarks
Posts: 10,072
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Caught an 8-lb Bigmouth Bass, and ruined its jaw getting it in (wrapped itself around a submerged fence).
Fileted it, soaked it in buttermilk for an hour while I put 2 cups of corn meal, 1/2 cup unbleached flour, 3 tbsp Cajun Spice, 1 tspn red pepper flakes, 1/2 tspn black pepper and 1/2 tspn salt in a gallon ziplock bag. Put the fillets in, shook the bag 'til they were covered, and fried the filets in peanut oil about 3 minutes per side (golden brown) on about 375 degrees.
Whipped up some tartar sauce while the filets cooled, got out the baked spud and loaded that bad boy.
Turned on "Psych", sat down and dug in.
Might as well have fried my ballcap. Horrible. Course. Tasteless.
Lesson learned; if it's over 2 lbs., I release a black bass henceforth.
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Dusty is offline
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06-01-2012, 08:47
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#157
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 3,997
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Quote:
Originally Posted by mark46th
MR2- I made the same thing in my college days. We called it "KhaK". I don't know why we called it khak but I think it had something to do with what someone said the first time they saw it...
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Too funny!
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The two most powerful warriors are patience and time - Leo Tolstoy
It's Never Crowded Along the Extra Mile - Wayne Dyer
WOKE = Willfully Overlooking Known Evil
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06-03-2012, 12:36
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#159
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Marinated some chicken tenders in olive oil, fresh lime juice, salt, onion powder, garlic [powder, black pepper, Mexican oregano, cumin and cayenne pepper for about 30 minutes. Just grilled 'em up, they were delish!
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06-04-2012, 18:26
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#160
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Hornet Nest Poker
Join Date: Apr 2005
Location: Texas
Posts: 183
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Well, we didn't make it "today", but rather Friday/Saturday for the Graduation party on Saturday. Twas a BBQ brunch.
Brisket.
Chicken and sage sausage.
Pulled pork (butt in crockpot... turns out amazingly good).
BBQ meatballs in the other crock-pot.
Honey baked beans (in the other crock-pot... yes I LOVE my crock-pots!)
Corn on the cob, mac and cheese and potato salad (*with hard boiled eggs )
We also did a cool breakfast taco station, with egg, bacon and cheddar soft tacos, with homemade guacamole, sour cream and Julio's salsa (omg ... *best* salsa ever).
The cooking was the majority of the work, but keeping everything either on ice pans or in hot water pans, to keep it from spoiling over a period of several hours was a bit of work too. I don't ever want someone getting sick from something I served, and it's tricky keeping it all at healthy temps to keep away bacteria. Especially in Texas summer heat.
Fed about 30 people, and still have leftovers. The glory of that is I don't have to cook for the next few days.
Good eats, good people, good time.
m1
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Michelle is offline
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06-05-2012, 12:36
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#161
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 3,997
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Today's Lunch
Done on the new stove using convection heating (350° & 10 min.) and brown rice with frozen sweet peas for the Medley
Parmesan Topped Salmon
4 salmon fillets
1 T. plus 1 t. mayonnaise
1 med. garlic clove minced
Dash of pepper
2 T. Parmesan cheese
½ t. paprika
Makes four servings.
Preheat oven to 375°. Lightly spray pan with vegetable oil. Rinse the salmon and pat dry. Place fish in the pan. In a small bowl combine the mayonnaise, garlic and pepper. Spread on fish. Sprinkle with Parmesan and paprika. Bake for 15-20 min.
Wilted Spinach with Garlic
1 lb. spinach
1 T. extra-virgin olive oil
1 garlic clove, finely chopped
salt & pepper to taste
Makes four servings.
Remove tough stems from spinach. Heat extra-virgin olive oil in a lrg. skillet over med.-high heat. Add finely chopped garlic clove and cook, stirring, until fragrant - about 30 sec. Add spinach and cook, stirring, until just wilted, 2 to 4 min. Season with salt and freshly ground pepper.
Sides in a Hurry
Vegetable Rice Medley
1 c. uncooked long rice
2¼ c. water
2-3 T. onion or veg. soup mix
¼ t. salt
2 c. frozen corn, peas or mixed vegetables
Makes 4-6 servings.
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 min. Cook until the rice and vegetables are tender.
Taste of Home's 1999 Quick Cooking Annual Recipes; pg 11
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The two most powerful warriors are patience and time - Leo Tolstoy
It's Never Crowded Along the Extra Mile - Wayne Dyer
WOKE = Willfully Overlooking Known Evil
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MR2 is offline
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06-05-2012, 17:58
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#162
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Hornet Nest Poker
Join Date: Apr 2005
Location: Texas
Posts: 183
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Quote:
Originally Posted by MR2
Done on the new stove using convection heating (350° & 10 min.) and brown rice with frozen sweet peas for the Medley
Parmesan Topped Salmon
4 salmon fillets
1 T. plus 1 t. mayonnaise
1 med. garlic clove minced
Dash of pepper
2 T. Parmesan cheese
½ t. paprika
Makes four servings.
Preheat oven to 375°. Lightly spray pan with vegetable oil. Rinse the salmon and pat dry. Place fish in the pan. In a small bowl combine the mayonnaise, garlic and pepper. Spread on fish. Sprinkle with Parmesan and paprika. Bake for 15-20 min.
Wilted Spinach with Garlic
1 lb. spinach
1 T. extra-virgin olive oil
1 garlic clove, finely chopped
salt & pepper to taste
Makes four servings.
Remove tough stems from spinach. Heat extra-virgin olive oil in a lrg. skillet over med.-high heat. Add finely chopped garlic clove and cook, stirring, until fragrant - about 30 sec. Add spinach and cook, stirring, until just wilted, 2 to 4 min. Season with salt and freshly ground pepper.
Sides in a Hurry
Vegetable Rice Medley
1 c. uncooked long rice
2¼ c. water
2-3 T. onion or veg. soup mix
¼ t. salt
2 c. frozen corn, peas or mixed vegetables
Makes 4-6 servings.
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 min. Cook until the rice and vegetables are tender.
Taste of Home's 1999 Quick Cooking Annual Recipes; pg 11
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That salmon sounds heavenly. Going to have to give that a try this week!
m1
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Michelle is offline
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06-05-2012, 17:58
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#163
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by MR2
Wilted Spinach with Garlic
Remove tough stems from spinach. .
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I make this all the time, if you can get baby spinach you don't need to worry about the stems.
The salmon recipe sounds interesting, I'll have to give it a try. I usually make it by searing it in a pan, stove top, in butter with fresh chopped garlic and lemon pepper. Once browned on both sides I squeeze fresh lemon over it.
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06-05-2012, 18:24
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#164
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 3,997
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Quote:
Originally Posted by Gypsy
The salmon recipe sounds interesting, I'll have to give it a try. I usually make it by searing it in a pan, stove top, in butter with fresh chopped garlic and lemon pepper. Once browned on both sides I squeeze fresh lemon over it.
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However you make your salmon, this sauce is the bomb!
Salmon and Tarragon Sauce
1-1½ lbs. salmon fillets
¼ c. water
Sauce:
1 T. sugar
½ t. dried tarragon
2 T. Dijon mustard
2 T. olive oil
1 T. vinegar
Cut sauce recipe in half.
Pour water over fish. Cover tightly and microwave 9-10 minutes, rotating after 4 minutes. Let stand covered 3 minutes.
Whisk together sauce ingredients. Serve on the side.
From the Rocky Mountain News
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It's Never Crowded Along the Extra Mile - Wayne Dyer
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06-05-2012, 20:40
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#165
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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So noted, I will have to try that sauce this weekend!
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